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Pumpkin Cake with Spiced Rum Frosting
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Pumpkin Cake with Spiced Rum Frosting

Perfect for autumn, this cake is super easy! Incorporating pumpkin and spiced rum is a delicious combination. If you prefer NOT to use alcohol, substitute milk for the spiced rum.
Course Dessert
Cuisine American
Keyword cake, desserts, Pumpkin
Prep Time 20 minutes
Cook Time 30 minutes
To Make the Icing 10 minutes
Total Time 1 hour
Servings 14
Calories 187kcal
Author Inspired from All Recipes Magazine

Ingredients

For the cake

  • 4 eggs
  • 2 cups white sugar
  • 1 can of pumpkin puree - 15-ounce
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg

For the frosting

  • 3/4 cups butter - softened
  • 3 cups confectioner's sugar
  • 2 Tbsp. spiced rum
  • 1 tsp. vanilla extract

Instructions

To make the cake

  • Preheat oven to 350ºF
  • Grease a 10x15 or 9x13 baking dish
  • In a large bowl combine the eggs, sugar, pumpkin, and oil. Mix until smooth.
  • In a separate bowl combine the flour, baking powder, cinnamon, baking soda, salt, cloves, ginger, and nutmeg. Using a large whisk, mix these ingredients thoroughly until all large lumps disappear.
  • Add flour mixture to the liquid ingredients. Stir until thoroughly combined and all the white color from the flour is gone.
  • Spread evenly in the prepared baking dish.
  • Cook for approximately 30-35 minutes. Test cake doneness with a toothpick entered into the center of the cake. When removed, if the toothpick is clean, the cake is done.
  • Allow the cake to cool completely before frosting.

To make the frosting

  • In a stand mixture, or use a hand-held mixture, beat the butter for about 30 seconds.
  • Add half the confectioner's sugar, half the rum, and the vanilla extract to the butter. Beat with the mixture until combined.
  • Add the remainder of sugar and rum. Beat the frosting until smooth.
  • Scrape down the sides of the bowl. Beat the frosting 20 more seconds.
  • Spread evenly over the cooled pumpkin cake. For best results, store the cake in the refrigerator for 2 hours, up to overnight before serving.
  • Remove from the refrigerator about one hour before serving.
  • Cake will keep for 4-5 days, in the refrigerator, stored in an airtight container.